Enrichment Program

Mocaf Production in Kelompok Tani Ternak Kerti Winangun

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"Mocaf is a product from cassava that is modified by Lactic Acid Bacteria (LAB) fermentation. The
fermented cassava is gluten-free, low protein but rich in carbohydrates that makes it different from other
flour. The knowledge of the mocaf is low for the community and the price is higher than other flour, it is
the factor that makes mocaf less popular, less people that use the mocaf flour. KTT Kerti Winangun is one
of the farmer groups in Bukti village that develop the mocaf flour and try to distribute it around Bali. They
are the group that produces mocaf, with the production of mocaf up to 9,520 tons/ha. The mocaf that
produced followed several steps such as harvest, peel, washing, chopped, fermentation, washing, drying,
siege, sifting, packing. After following these procedures, it obtained about 23,5% yield of mocaf. The
quality of mocaf was investigated by its color, which is white and fulfills the color standard. The important
part of mocaf production is the fermentation part, the cellulose cell walls break down. Waste water from
the fermentation process could be used as a biofertilizer. "

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Availability

Detail Information

Series Title

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Call Number

EP BT010

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentation
mocaf
mocaf production
biofertilizer
wastewater

Specific Detail Info

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Statement of Responsibility

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Other version/related

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